Caramels

Description

Werthers step aside, with this recipe for Caramels you can make your own buttery caramel candies at home. Made with a mixture of heavy cream, butter, sugar, and corn syrup, these caramels are flavored with just a splash of vanilla extract and a pinch of salt. Refrigerate the caramel candy in a rectangular pan overnight and sliced with a greased knife the next day. Individually wrap the caramel candies in parchment paper and enjoy their smooth caramel flavor whenever you want!

Ingredients

US|METRIC

SERVINGS:

vegetable oil

500milliliters heavy cream

400grams superfine sugar

60grams butter

300milliliters corn syrup (or molasses)

salt

1/2teaspoon vanilla extract

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Directions

Grease a 20 by 35 centimeter baking dish with oil. Line with lightly oiled parchment paper

In a high-sided saucepan, add the heavy cream, sugar, butter, and liquid glucose on high heat. Once it comes to the boil, lower the heat to medium high.

Using a candy thermometer, remove from heat once the temperature reaches 120 degrees Celsius.

Quickly stir in the vanilla and a pinch of salt. Mix well and pour into the baking dish. Smooth out the top and refrigerate overnight.

The next day, turn the pan upside down to release the caramels and peel off the parchment paper. Using a knife lightly greased with a paper towel dipped in oil or butter, cut into 2-centimeter squares and wrap them in parchment paper.